Baked stuffed cuttlefish
A traditional dish from the southern region of Puglia.
• 12 medium sized cuttlefish (seppie)
• Breadcrumbs
• Handful of chopped parsley
• 1 egg
• 50g grated goats cheese
• Capers
• Olives
• Garlic
• Sliced tomato
• Grated bread
• Extra virgin olive oil
• Salt and pepper, to taste
1. Preheat oven to 180°C.
2. Soak the bread in a little water and make sure that it is not too soft.
3. Prepare the stuffing by adding all the ingredients to soaked bread.
4. Carefully wash the cuttlefish without breaking them and fill, then close by means of toothpicks.
5. Grease the bottom of an oven dish with some oil and bake for 20 minutes.